Lamb rump is a tender, lean meat sold with or without the fat cap. Rumps vary in size, so use this recipe as a guide to cooking time. This dish comes from Kathy's new cookbook Meat & Three ...

I often serve a main-course salad in the warmer months, and change the ingredients according to what’s in season and available. Mangetout, sugar snaps and peas all work really well here.

Carefully add the vinegar and then the stock. Boil to a syrupy consistency. Add the rested lamb and strain in any of the resting juices. Coat the lamb with the stock. Slice the lamb and serve with ...

Almond butter is available in health shops and speciality food stores. You could also use lamb rump for this dish. Place the lamb leg steaks in a non-metallic shallow dish. Combine the olive oil ...

Chef Angela Hartnett's dinner party menu continues with this recipe for a light and summery ... You can either use leftover roast lamb or sautee rump steaks in a frying pan. I usually serve ...